Citrus Free Ginger-Garlic Greens Soup
This deeply nourishing soup is built on a bold base of fresh ginger, garlic, and turmeric bloomed in coconut oil — the kind of aromatic foundation that makes your kitchen smell incredible before the broth even hits the pot. Lacinato kale, baby bok choy, spinach, carrots, and celery all come together in a rich bone broth for something that feels restorative and genuinely satisfying. The brightness here comes from apple cider vinegar and coconut aminos rather than any citrus juice, making it a smart fit for anyone who needs to avoid oranges, lemons, or limes in the actual recipe itself — the lemon wedges suggested for serving are entirely optional and easy to leave off. Those two ingredients do a quiet but impressive job of adding depth and a gentle tang without a drop of citrus. Scallions and fresh herbs on top round out the bowl with color and a little freshness. It's the kind of soup that works equally well as a weeknight dinner or something you batch-cook and come back to all week.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 6 cloves garlic, minced
- 2 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- ¼ tsp ground ginger
- 6 cups bone broth
- 2 medium carrots, peeled and sliced into thin rounds
- 2 stalks celery, thinly sliced
- 1 small bunch lacinato kale (about 4 oz), stems removed, leaves roughly chopped
- 2 cups baby spinach
- 2 heads baby bok choy, halved lengthwise and sliced crosswise into 1-inch pieces
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 1 tsp fine sea salt, plus more to taste
For serving
- 2 scallions, thinly sliced (optional)
- 1–2 tbsp fresh cilantro or parsley, roughly chopped (optional)
- lemon wedges, for squeezing (optional)
Can be omittedlemon
Instructions
- 1
Melt the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and fresh ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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